Let There Always Be Cookies

If I have a say on this matter, I would like to be remembered as someone who always have cookies in her pantry. The kind of person who others turn to, when a cup of hot tea and cookies are the answers. The kind of wife that H’s stomach rushes home to. The kind of grandmama the grandchildren adore. Yes, I think I would like to be remembered that way.

Last week when we were doing arts and crafts for the orphanage, C made Snickerdoodles cookies. They were as big as my palm. Snickerdoodles oodles. They were the kind of cookies that are honest and sincere. No gimmicks, no promises. Sugary and cinnamon-y, that’s all they are. So I made some. Unlike C’s ones, I baked them small-ish. 1 teaspoonful of dough. I imagine the little hands holding the cookies, crunching and chewing them with open mouth. I imagine the big hand stealing a few in his hand. I imagine H’s expression when he found the bundle I stuffed in his luggage.

I want to be remembered as someone whose cookies say you are loved, loud and clear.

In a (very) large bowl, cream the butter, shortening and the sugar. Add the eggs one by one.

In a separate bowl, sift the flour, cream of tartar, baking soda and salt.

Slowly add the dry ingredients to the wet. Whisk until well incorporated.

In a small bowl, mix well the cinnamon-sugar coating.

Using a teaspoon, measure the dough and roll into a ball of 2 cm in diameter (about 1 tsp of dough). Roll the ball into the coating mixture.

Place the balls in a baking tray 5-6 cm apart.

Bake 8 mins for soft/chewy middle, or 10 mins for a crisper cookie.

Note:
~ If you roll the dough bigger than 1 teaspoonful, you will need less coating. Start with 2 tbsp white sugar and 2 tsp cinnamon.
~ When rolling the balls, if you found that the mixture turns liquidy and starts sticking to your palm, put the dough in the fridge for at least 1 hour to firm it up before continuing rolling.